page_title: Neapolitan cuisine
section_title: Vegetable dishes
hierarchical_section_title: Neapolitan cuisine / Vegetable dishes
caption_attribution_description: Italiano: foto fatta da me
context_page_description: Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
  Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients and seafood dishes. A vast variety of recipes is influenced by the local aristocratic cuisine, such as timballo and the sartù di riso, pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like pasta e fagioli and other pasta dishes with vegetables.
context_section_description: Vegetable dishes can become very rich and elaborated. The most famous are:
  The parmigiana di melanzane, aubergine pie with tomato sauce and fiordilatte
  The Gatò di patate, potato pie stuffed with cheese and salami
  The peperoni ripieni, stuffed whole peppers
  The melanzane a barchetta, aubergines cut in half, the center scooped out and filled with different types of stuffing.
caption: Parmigiana di melanzane
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